"It is always safe to keep your hot food, hot, your cold food cold, if you keep in those and you wash your hands, and you use clean utensils, clean thermomenter and clean pan, switch your platters all the time, and you'll be pretty safe," says Peter Joveski from Parkview Hospital.

Once perishable foods like meat, poultry, fish, and any foods containing eggs or dairy products are cooked and served, any leftovers should be kept below 40 degrees or above 140 degrees.

If you can't keep these foods hot or cold, then officials suggest throwing them out after two hours.

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